The parcels of fruit were fermented in stainless steel vertical fermenters for four to six days at temperatures maintained between 26 to 30°C. The wine was then bag-pressed at 1° Baume and left to ferment until dry. It was then racked onto French oak for malolactic conversion, before being clarified via centrifuge into stainless steel storage. 25% of the blend was transferred to used French and American oak barrels for approximately four months of maturation. Once all parcels were completed, the final cuvee was carefully blended and prepared for bottling. 

The Winemakers Reserve Black Shiraz is a densely hued, rich, and fleshy Shiraz with generous aromas of blackberry and plum over toasty coffee and spicy oak. Full flavored and intense, with rich plum, blueberry, and mocha notes and ripe tannins imparting great structure and length.